You will need
3 ears of corn with husk
1 cup corn Masa (this is coarse corn flour specially made for tamales and tortilla)
1/2 medium onion
2 cloves garlic
1 tsp. baking powder
salt to taste
Pull the husk off the corn in multiple layers to keep it from tearing.
Save the husks wrapped in wet paper towel until needed. Using a sharp knife cut out the corn kernels and discard the center.
Chop the onion, mince the jalapeno and garlic. Run the corn kernels through the food processor until you have a coarse mixture.
Add masa, onion, jalapeno, garlic and baking powder and salt to taste. Combine to form a thick batter. Soak the saved corn husks in water so they are pliable.
Spread the husks flat on a work surface and fill with a small handful of the corn batter. If the husk is not broad enough use two or three husks side by side overlapping a little.
Fold the sides and the top. Ensure you leave a opening on one side. Repeat the process to prepare all the tamales. Steam for 1 hour and 15 minutes in a steamer. Check to see if done. If not give it another 15 minutes.
Serve hot with verde sauce.